i. Biography
The Climb
Kobe Desraumalts began as chef at In de Wulf in Dranouter, West Flanders, where he stayed until 2016. Those years set the terms of a cooking style that kept tightening as it moved forward: precise, inventive, and alert to the quiet force of strong ingredients. From there, he took the same discipline into Chambre Séparée in Ghent and De Superette in Ghent, with each kitchen adding pressure, range, and control to the work. The progression points to a chef working between rigor and freedom, where instinct only holds when the technique is already in place. Since 2024, Kobe has been chef of Eliane, where that accumulated craft sits in a setting built for measured, contemporary cooking. The role marks the latest stage in a career that has advanced by steady increments, each address extending the language rather than replacing it. The throughline is substance: kitchens, repetition, discipline, and a clear standard held from first pass to final plate.
Today
Today, Kobe Desraumalts brings a seasoned hand to Eliane, and the work there reflects the kind of refinement that comes only from years spent narrowing and sharpening a point of view. In de Wulf in Dranouter, West Flanders, Chambre Séparée in Ghent, and De Superette in Ghent each contributed to that vocabulary, less as a sequence of postings than as successive rounds of editing and development. What defines the present is continuity: of standards, of curiosity, and of a kitchen language that has remained recognizably his own.
Signature
Kobe Desraumalts works in creative fine dining. That framing fits a kitchen practice built on imagination without losing precision or restraint. Technique and expression operate together here, with one giving shape to the other rather than competing with it. His signature sits in that balance: refinement held together by originality, with dishes that land through clarity, intent, and a controlled sense of direction.
Recognition
Kobe's honors include Michelin star. The distinction reflects the level at which he has worked across his career, and the consistency required to stay there. From In de Wulf in Dranouter, West Flanders, through Chambre Séparée in Ghent and De Superette in Ghent to Eliane since 2024, the award reads as a marker of sustained standards within a career built on accumulation rather than shortcuts.
Profile updated August 2026
FAQ
Asked of Kobe
Where did Kobe Desraumalts work before?
Kobe Desraumalts's earlier career included In de Wulf, Chambre Séparée, and De Superette.
What recognition has Kobe Desraumalts received?
Michelin star.
